Flavored low-temperature rabbit luncheon meat and preparation method thereof

Abstract

The invention discloses a preparation method of flavored low-temperature rabbit luncheon meat. Comprising the following steps: respectively treating rabbit meat, pig fat and tender ginger chili sauce, adding seasonings, mixing and pickling according to a certain proportion, adding L-arginine, beta-cyclodextrine, soybean protein isolate and carrageenan, mixing, carrying out vacuum low-temperature cooking at 87 DEG C for 90 minutes, demolding, slicing, carrying out vacuum packaging, and sterilizing to develop the low-temperature rabbit luncheon meat with fresh and spicy flavor. According to the flavored low-temperature rabbit luncheon meat prepared by the method, the nutritional characteristics of high protein and low fat of the rabbit meat are fully utilized, and the synergistic effect of the water-retaining agent and vacuum low-temperature cooking is utilized, so that the texture and the water-retaining property of the product are optimized, and the sensory score and the nutritional value of the product are improved.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and specifically to a flavored low-temperature rabbit luncheon meat and a preparation method thereof. Background Art

[0002] China has a long history of rabbit farming, and rabbit meat consumption has endured. Its exquisite processing techniques and rich variety of delicacies make rabbit meat unique among many kinds of meats.

[0003] From the perspective of the consumer market, rabbit meat consumption shows significant structural characteristics. Fresh and frozen rabbit meat occupies the dominant position, and the proportion of deep-processed products does not exceed 10%. Currently, the rabbit meat products produced industrially are still mainly cured products made by traditional processes, paired with casual rabbit meat jerky, rabbit meat shreds and other products, with a single type. The combined effects of regional eating traditions, folk cultures, procurement convenience, cooking skills and other factors prompt consumers to prefer to consume in scenarios such as cooked food specialty stores, hot pot restaurants and rabbit-themed restaurants. Therefore, the catering channel has become the core scenario for rabbit meat consumption.

[0004] After years of development, the luncheon meat product has formed a mature industrial chain. Due to its long shelf life and portability, it is widely welcomed by ordinary consumers and the catering industry. Most of the luncheon meats on the market are packaged in iron cans and processed by steaming and high-temperature sterilization to achieve a long shelf life. However, at the same time, the product has a large loss of moisture, poor taste, and a single product flavor, making it difficult to meet the increasingly changing market demands.

[0005] The vacuum low-temperature technology can control the heating temperature to be constant during the processing of meat products. Under the low-temperature condition of 60-90°C, the denaturation degree of meat proteins is controllable, and at the same time, the three-dimensional network structure of myofibrils is maintained, thus forming meat products with good texture characteristics. On the basis of ensuring the integrity of the muscle fiber structure, the chewing elasticity and firmness of the product are effectively improved, realizing the coordinated optimization of processing quality and nutritional characteristics.

[0006] In the processing of meat products, the water-holding capacity, as a key functional index, refers to the ability of animal muscle tissue to maintain its inherent water content and externally added water during processing such as mechanical stress, temperature change, chemical treatment and heat treatment. Its mechanism of action stems from the three-dimensional network structure characteristics of myofibrillar proteins, which fix water molecules through physical adsorption. The more water molecules are intercepted per unit volume, the stronger the water-holding capacity. Commonly used water retention agents in food processing include L-arginine, β-cyclodextrin, soy protein isolate, carrageenan, etc., which are not only low in price and easy to obtain, but also have significant water retention effects.

[0007] In summary, a low-temperature rabbit luncheon meat that can enrich the deep-processed rabbit meat products, improve the quality of luncheon meat products, and use low-temperature cooking technology combined with compound water retention agents is urgently needed in the luncheon meat market. Summary of the Invention

[0008] The object of the present invention is to develop a flavored low-temperature rabbit luncheon meat, so as to solve the problems of single variety, low nutritional value, poor texture quality and low water retention of luncheon meat. By adding auxiliary materials and seasonings such as pig fatback, tender ginger, and millet chili, the flavor of rabbit luncheon meat is improved. The vacuum low-temperature cooking technology is adopted to improve the quality of rabbit luncheon meat. Four food additives, namely L-arginine, β-cyclodextrin, soy protein isolate, and carrageenan, are used in combination to improve the water retention and texture characteristics of rabbit luncheon meat. The rabbit luncheon meat is treated with 4 kGy irradiation sterilization, and finally a fresh and spicy flavored low-temperature rabbit luncheon meat product is produced.

[0009] A flavored low-temperature rabbit luncheon meat, comprising the following components in weight percentage, formula components: pig fatback 13% (by weight percentage of rabbit meat paste, the same below), tender ginger chili sauce 7%, starch 5.5%, cooking wine 6%, table salt 1.5%, white sugar 1.2%, monosodium glutamate 0.8%, egg white 4%, white pepper powder 0.3%, water 15%, monascus red pigment 0.015%, sodium dehydroacetate 0.015%, L-arginine 0.3%, β-cyclodextrin 0.05%, soy protein isolate 3%, carrageenan 0.3%. Vacuum low-temperature cooking temperature parameters: 87°C, 90 min.

[0010] A preparation method of a flavored low-temperature rabbit luncheon meat, comprising the following steps: Step 1: Prepare tender ginger chili sauce: Mix fresh tender ginger and fresh green millet chili in a mass ratio of 1:1, place them in a wall breaker, and add an appropriate amount of purified water for high-speed stirring. The obtained homogenate is filtered through an 80-mesh standard sieve, and then drained for 30 min at room temperature. Transfer the dehydrated material to a clean container, add 20% of the pre-treated tender ginger filtrate by mass percentage, and stir well to form a paste. Finally, use the vacuum packaging process to seal and store it in a 4°C refrigerated environment for later use.

[0011] Step 2: Raw material treatment: Take fresh rabbit tenderloin and rabbit leg meat (1:1), remove fascia, connective tissue and fat, cut them into small pieces with a knife, and then make them into meat paste with a meat grinder. The pig fatback is also ground into meat paste.

[0012] Step 3: Marination: According to the formula, add 13% of pig fatback, 7% of tender ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of table salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, and 15% of water to the meat paste respectively, mix well, and refrigerate and marinate in a 4°C refrigerator for 12 h.

[0013] Step 4: Chopping: Add the marinated minced meat, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.3% of L-arginine, 0.05% of β-cyclodextrin, 3% of soy protein isolate, and 0.3% of carrageenan into a homogenizer and chop for 5 min, controlling the temperature below 10 °C during chopping.

[0014] Step 5: Molding: Take 200 g of the marinated meat paste as one portion, put it into a stainless-steel square mold, place it in a PE vacuum bag, and perform vacuum packaging.

[0015] Step 6: Water bath: Put the vacuum-packed luncheon meat paste into an 87 °C water bath pot and heat for 90 min to maturity, take it out, cool it in ice water for 20 min, and then refrigerate it in a 4 °C refrigerator for 12 h.

[0016] Step 7: Vacuum packaging: Open the package of the cooled low-temperature rabbit luncheon meat, take it out, cut it into slices with a size of 5 cm × 2 cm × 1 cm, and perform independent vacuum packaging.

[0017] Step 8: Secondary sterilization: Put the independently packaged low-temperature rabbit luncheon meat into a foam box, place ice bags in the foam box, and perform treatment with 4 kGy irradiation sterilization.

[0018] Step 9: Quality inspection: According to national standards, detect the indicators such as the nutritional components, pollutants, and microorganisms of the product.

[0019] This product has the following advantages: By adding auxiliary seasonings such as pig fatback, ginger shoots, and millet peppers, the product has a fresh and spicy flavor. By adopting the vacuum low-temperature cooking technology, the tenderness of the product is improved. By using a compound of 4 food additives, namely L-arginine, β-cyclodextrin, soy protein isolate, and carrageenan, the water retention and texture characteristics of the rabbit luncheon meat are improved. By using 4 kGy irradiation sterilization to process the rabbit luncheon meat, finally, a low-temperature rabbit luncheon meat product with rich nutrition and unique flavor is produced, enriching the varieties of low-temperature luncheon meat and deep-processed rabbit meat products, and providing a certain reference for the development of low-temperature meat products and rabbit meat products. Specific implementation mode

[0020] To make the purpose, technical solution, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments.

[0021] Example 1

[0022] A flavored low-temperature rabbit luncheon meat, comprising the following components by weight percentage, formula components: 13% of pork backfat, 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, 15% of water, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.2% of L-arginine, 0.1% of β-cyclodextrin, 3% of soy protein isolate, 0.4% of carrageenan. Vacuum low-temperature cooking temperature parameters: 87 °C, 90 min.

[0023] Step 1: Prepare the ginger chili sauce: Take fresh ginger and fresh green millet peppers and mix them in a mass ratio of 1:1, place them in a wall breaker, and add an appropriate amount of purified water for high-speed stirring. The obtained homogenate is filtered through an 80-mesh standard sieve, and then drained for 30 min at room temperature. Transfer the dehydrated material to a clean container, add 20% of the pre-treated ginger filtrate by mass percentage, and stir well to form a paste. Finally, seal it using a vacuum packaging process and store it in a 4 °C refrigerated environment for later use.

[0024] Step 2: Raw material treatment: Take fresh rabbit tenderloin and rabbit leg meat (1:1), remove fascia, connective tissue and fat, cut them into small pieces with a knife, and then make them into minced meat with a meat grinder. The pork backfat is also ground into minced meat.

[0025] Step 3: Marinating: According to the formula, add 13% of pork backfat, 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, and 15% of water into the minced meat respectively, mix well, and refrigerate and marinate in a 4 °C refrigerator for 12 h.

[0026] Step 4: Chopping and mixing: Add the marinated minced meat and 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.2% of L-arginine, 0.1% of β-cyclodextrin, 3% of soy protein isolate, and 0.4% of carrageenan into a homogenizer and chop and mix for 5 min. Control the temperature below 10 °C during chopping and mixing.

[0027] Step 5: Molding: Take 200 g of the marinated minced meat as one portion, put it into a stainless steel square mold, place it in a PE vacuum bag, and vacuum package it.

[0028] Step 6: Water bath: Put the vacuum-packed luncheon meat minced meat into an 87 °C water bath pot and heat it for 90 min until it is cooked. Take it out, cool it in ice water for 20 min, and then refrigerate it in a 4 °C refrigerator for 12 h.

[0029] Step 7: Vacuum packaging: Open the package of the cooled low-temperature rabbit luncheon meat, take it out, cut it into slices with a size of 5 cm × 2 cm × 1 cm, and vacuum package each slice independently.

[0030] Step 8: Secondary sterilization: Put the individually packaged low-temperature rabbit luncheon meat into a foam box, place ice packs in the foam box, and perform treatment with 4 kGy irradiation sterilization.

[0031] Step 9: Quality inspection: According to national standards, test the product for nutritional components, pollutants, microorganisms and other indicators.

[0032] Example 2

[0033] A flavored low-temperature rabbit luncheon meat, comprising the following components in weight percentages, formula components: 13% of pork fatback, 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, 15% of water, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.2% of L-arginine, 0.15% of β-cyclodextrin, 4% of soy protein isolate, 0.5% of carrageenan. Vacuum low-temperature cooking temperature parameters: 87 °C, 90 min.

[0034] Step 1: Preparation of ginger chili sauce: Take fresh ginger and fresh green millet peppers in a mass ratio of 1:1, place them in a blender, and add an appropriate amount of purified water for high-speed stirring. The obtained homogenate is filtered through an 80-mesh standard sieve, and water is drained for 30 min at room temperature. Transfer the dehydrated material to a clean container, add 20% of the pre-treated ginger filtrate by mass percentage, and form a paste through sufficient stirring and mixing. Finally, seal it using a vacuum packaging process and store it in a 4 °C refrigerated environment for later use.

[0035] Step 2: Raw material treatment: Take fresh rabbit tenderloin and rabbit leg meat (1:1), remove fascia, connective tissue and fat, cut them into small pieces with a knife, and then make them into minced meat with a meat grinder. The pork fatback is also ground into minced meat.

[0036] Step 3: Marinating: According to the formula, add 13% of pork fatback, 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, and 15% of water into the minced meat respectively, mix evenly, and refrigerate and marinate in a 4 °C refrigerator for 12 h.

[0037] Step 4: Chopping and mixing: Add the marinated minced meat together with 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.2% of L-arginine, 0.15% of β-cyclodextrin, 4% of soy protein isolate, and 0.5% of carrageenan into a homogenizer and chop and mix for 5 min, controlling the temperature below 10 °C during chopping and mixing.

[0038] Step 5: Molding: Take 200 g of the marinated minced meat as one portion, put it into a stainless-steel square mold, place it in a PE vacuum bag, and perform vacuum packaging.

[0039] Step 6: Water Bath: Heat the vacuum-packed luncheon meat in an 87°C water bath for 90 minutes until cooked. Remove, cool in ice water for 20 minutes, and refrigerate at 4°C for 12 hours.

[0040] Step 7: Vacuum packaging: Unpack the cooled low-temperature rabbit luncheon meat, cut it into 5cm×2cm×1cm slices, and vacuum pack it individually.

[0041] Step 8: Secondary sterilization: Place the individually packaged low-temperature rabbit luncheon meat in a foam box, place an ice pack in the foam box, and sterilize it with 4kGy irradiation.

[0042] Step 9: Quality testing: Test the product’s nutritional content, pollutants, microorganisms and other indicators according to national standards.

[0043] Example 3

[0044] A flavored low-temperature rabbit luncheon meat comprises the following ingredients by weight: 13% pork fat, 7% ginger chili sauce, 5.5% starch, 6% cooking wine, 1.5% salt, 1.2% sugar, 0.8% monosodium glutamate, 4% egg white, 0.3% white pepper, 15% water, 0.015% red yeast rice pigment, 0.015% sodium dehydroacetate, 0.25% L-arginine, 0.05% β-cyclodextrin, 3% soy protein isolate, and 0.5% carrageenan. The vacuum cooking temperature parameters are 87°C for 90 minutes.

[0045] Step 1: Prepare the ginger chili sauce: Mix fresh ginger and fresh green chili peppers in a 1:1 ratio by weight. Place in a blender and add an appropriate amount of purified water. Blend at high speed. Filter the resulting slurry through an 80-mesh sieve and drain at room temperature for 30 minutes. Transfer the dehydrated mixture to a clean container and add 20% by weight of the pre-treated ginger filtrate. Stir thoroughly to form a sauce. Finally, vacuum-pack and seal the mixture and store at 4°C.

[0046] Step 2: Raw material processing: Take fresh rabbit tenderloin and rabbit leg meat (1:1 ratio), remove the fascia, connective tissue, and fat, cut into small pieces with a knife, and then use a meat grinder to make minced meat. Also mince the pork fat.

[0047] Step 3: Marinate: According to the recipe, add 13% pork fat, 7% ginger chili sauce, 5.5% starch, 6% cooking wine, 1.5% salt, 1.2% sugar, 0.8% MSG, 4% egg white, 0.3% white pepper, and 15% water to the minced meat. Mix well and marinate in a refrigerator at 4°C for 12 hours.

[0048] Step 4: Chopping and Mixing: Add the marinated minced meat, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.25% of L-arginine, 0.05% of β-cyclodextrin, 3% of soy protein isolate, and 0.5% of carrageenan into a homogenizer and chop and mix for 5 minutes, controlling the temperature below 10°C during the chopping and mixing process.

[0049] Step 5: Molding: Take 200 g of the marinated meat paste as one portion, put it into a stainless-steel square mold, place it in a PE vacuum bag, and conduct vacuum packaging.

[0050] Step 6: Water Bath: Put the vacuum-packed luncheon meat paste into a water bath pot at 87°C and heat it for 90 minutes until it is cooked. Take it out, cool it in ice water for 20 minutes, and then refrigerate it in a 4°C refrigerator for 12 hours.

[0051] Step 7: Vacuum Packaging: Open the package of the cooled low-temperature rabbit luncheon meat, take it out, cut it into slices with dimensions of 5 cm × 2 cm × 1 cm, and conduct individual vacuum packaging.

[0052] Step 8: Secondary Sterilization: Put the individually packaged low-temperature rabbit luncheon meat into a foam box, place ice bags in the foam box, and conduct treatment by irradiating sterilization with 4 kGy.

[0053] Step 9: Quality Inspection: According to national standards, detect the indicators such as the nutritional components, pollutants, and microorganisms of the product.

[0054] Example 4

[0055] A kind of flavored low-temperature rabbit luncheon meat, comprising the following components by weight percentage, formula components: 13% of pork back fat, 7% of ginger and chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, 15% of water, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.25% of L-arginine, 0.1% of β-cyclodextrin, 4% of soy protein isolate, 0.3% of carrageenan. Vacuum low-temperature cooking temperature parameters: 87°C, 90 minutes.

[0056] Step 1: Preparation of Ginger and Chili Sauce: Take fresh ginger and fresh green millet peppers and mix them in a mass ratio of 1:1. Place them in a wall breaker, add an appropriate amount of purified water, and stir at high speed. The obtained homogenate is filtered through an 80-mesh standard sieve, and then drained for 30 minutes at room temperature. Transfer the dehydrated material to a clean container, add 20% of the pre-treated ginger filtrate by mass percentage, and stir and mix thoroughly to form a paste. Finally, seal it using a vacuum packaging process and store it in a 4°C refrigerated environment for later use.

[0057] Step 2: Raw Material Treatment: Take fresh rabbit tenderloin and rabbit leg meat (1:1), remove fascia, connective tissue, and fat, cut them into small pieces with a knife, and then make them into meat paste using a meat grinder. The pork back fat is also ground into meat paste.

[0058] Step 3: Marinating: According to the formula, add 13% of pork fat, 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, and 15% of water to the minced meat respectively, mix evenly, and refrigerate and marinate in a 4°C refrigerator for 12 h.

[0059] Step 4: Chopping and mixing: Add the marinated minced meat, 0.015% of monascus red pigment, 0.015% of sodium dehydroacetate, 0.3% of L-arginine, 0.05% of β-cyclodextrin, 3% of soy protein isolate, and 0.3% of carrageenan into a homogenizer and chop and mix for 5 min. Control the temperature below 10°C during chopping and mixing.

[0060] Step 5: Molding: Take 200 g of the marinated minced meat as one portion, put it into a stainless-steel square mold, and then put it into a PE vacuum bag for vacuum packaging.

[0061] Step 6: Water bath: Put the vacuum-packed luncheon meat minced meat into an 87°C water bath pot and heat it for 90 min to maturity. Take it out, cool it in ice water for 20 min, and then refrigerate it in a 4°C refrigerator for 12 h.

[0062] Step 7: Vacuum packaging: Open the package of the cooled low-temperature rabbit luncheon meat, take it out, cut it into slices with a size of 5 cm × 2 cm × 1 cm, and perform independent vacuum packaging.

[0063] Step 8: Secondary sterilization: Put the independently packaged low-temperature rabbit luncheon meat into a foam box, and put ice bags in the foam box. Perform treatment by irradiation sterilization with 4 kGy.

[0064] Step 9: Quality inspection: According to national standards, detect the nutritional components, pollutants, microorganisms and other indicators of the product.

[0065] Measure the water loss rate, cooking loss rate, hardness, chewiness, and sensory score of the low-temperature rabbit luncheon meat products prepared in the above Examples 1 to 4.

[0066] Calculation method of water loss rate: Cut the luncheon meat sample into uniform thin slices with a thickness of 5 mm, weigh 5 g of the solid sample, wrap it in filter paper and put it into a centrifuge tube. Set the centrifuge at 3500 r / min for 10 min. After centrifugation, remove the filter paper wrapping, and weigh the sample after centrifugation. The water loss rate (WLR) is calculated according to the following formula. Each group of experiments is repeated 3 times, and the final result is the arithmetic mean. In the formula, m1 is the weight of the sample before centrifugation, and m2 is the weight of the sample after centrifugation

[0067] Calculation method of cooking loss rate: First, accurately weigh the empty beaker. Then, place the raw meat paste sample to be processed in the beaker and record the weight of the raw meat paste. Gelatinize the beaker containing the meat paste in a water bath. After the treatment, take out the sample and let it cool naturally to 25°C ± 0.5°C. Use double-layer filter paper to absorb the residual moisture on the surface of the sample and the inner and outer walls of the beaker, and measure the total weight of the meat paste and the beaker again. The cooking loss rate (CL) is calculated according to the following formula. Each group of experiments is repeated 3 times, and the final result is the arithmetic mean. In the formula, m0 is the weight of the beaker, m1 is the weight of the raw meat paste, and m2 is the total weight of the meat paste and the beaker after gelatinization.

[0068] Measurement method of hardness and chewiness: Cut the rabbit luncheon meat into pieces of 3 cm × 3 cm × 2 cm, place them flat in the center of the texture analyzer stage, and use the texture analyzer to measure. The test adopts the pressure mode, and the measurement parameters are as follows: probe P50, pre-test speed: 1 mm / s, test speed: 1 mm / s, post-test speed: 1 mm / s, interval time between two compressions: 5S, compression degree: 40%. The test is carried out at room temperature. Each group of experiments is repeated 4 times, and the test result is the average of the 4 measurement results. And use the texture analyzer supporting software Texture Exponent32 to analyze the stress curve. Select hardness and chewiness as evaluation indexes.

[0069] Invite 10 food professional and technical personnel to evaluate the quality of the product. The sensory evaluation criteria for low-temperature luncheon meat are formulated from five dimensions: color, flavor, shape, texture, and tissue structure. The specific sensory evaluation scoring criteria are shown in Table 1. Table 1 Sensory evaluation scoring criteria

[0070] The water loss rate, cooking loss rate, hardness, chewiness, and sensory score results of the low-temperature rabbit luncheon meat products prepared in Examples 1 to 4 are shown in Table 2. Table 2 Product water loss rate, cooking loss rate, hardness, chewiness, and sensory score result table Example Water loss rate % Cooking loss rate % Hardness N Chewiness mJ Sensory evaluation 1 10.141 2.319 60.438 267.958 84.867 2 10.605 1.810 56.090 237.683 85.867 3 10.804 1.904 62.488 274.061 84.333 4 10.483 2.082 56.687 249.402 87.967

[0071] The above are the implementation manners listed in this example, but this example is not limited to the above optional implementation manners. Those skilled in the art can obtain many other implementation manners by arbitrarily combining the above manners. Anyone can obtain other various forms of implementation manners under the inspiration of this example. The above specific implementation manners should not be understood as limiting the protection scope of this example. The protection scope of this example should be defined by the claims, and the description can be used to interpret the claims.

Claims

1. A flavored low-temperature rabbit luncheon meat, characterized in that: The invention includes the following weight percentages and formula components: formula components: 13% of pig fat (the content is the weight percentage of rabbit minced meat, the same below), 7% of ginger chili sauce, 5.5% of starch, 6% of cooking wine, 1.5% of salt, 1.2% of white sugar, 0.8% of monosodium glutamate, 4% of egg white, 0.3% of white pepper powder, 15% of water, 0.015% of red yeast rice pigment, 0.015% of sodium dehydroacetate, 0.3% of L-arginine, 0.05% of beta-cyclodextrin, 3% of soy protein isolate, and 0.3% of carrageenan.

2. Vacuum cooking parameters are: 87°C, 90 minutes.

3. The preparation method of the flavored low-temperature rabbit luncheon meat according to claim 1, characterized in that, The preparation method of the ginger chili sauce comprises the following steps: taking fresh ginger and fresh green chili pepper in a mass ratio of 1:1, mixing the mixture in a wall-breaking machine, adding an appropriate amount of purified water and stirring at high speed, filtering the obtained homogenate through an 80-mesh standard sieve, draining the mixture at room temperature for 30 minutes, transferring the dehydrated material to a clean container, adding pretreated ginger filtrate in an amount of 20% by mass, and forming a sauce through sufficient stirring and mixing. The sauce is finally sealed by a vacuum packaging process and stored in a refrigerated environment at 4°C for future use.

4. A method for preparing the flavored low-temperature rabbit luncheon meat according to claim 1, characterized in that: The steps include: 1) Raw material processing: Take fresh rabbit tenderloin and rabbit leg meat (1:1 ratio), remove the fascia, connective tissue, and fat, cut into small pieces with a knife, and then use a meat grinder to make minced meat. Pork fat is also minced into minced meat. 2) Marinate: According to the recipe, add 13% pig fat, 7% ginger chili sauce, 5.5% starch, 6% cooking wine, 1.5% salt, 1.2% sugar, 0.8% MSG, 4% egg white, 0.3% white pepper powder, and 15% water to the minced meat, mix well, and marinate in a refrigerator at 4°C for 12 hours; 3) Chopping and blending: Add the marinated minced meat, 0.015% red yeast rice pigment, 0.015% sodium dehydroacetate, 0.3% L-arginine, 0.05% β-cyclodextrin, 3% soy protein isolate, and 0.3% carrageenan into a homogenizer and chop for 5 minutes, keeping the temperature below 10°C during chopping and blending; 4) Molding: Take 200g of the marinated minced meat and put it into a stainless steel square mold, put it into a PE vacuum bag, and vacuum pack it; 5) Water bath: Heat the vacuum-packed luncheon meat in an 87°C water bath for 90 minutes until cooked. Remove and cool in ice water for 20 minutes. Place in a 4°C refrigerator for 12 hours. 6) Vacuum packaging: unpack the cooled low-temperature rabbit luncheon meat, cut it into 5 cm × 2 cm × 1 cm slices, and vacuum pack it individually; 7) Secondary sterilization: Place the individually packaged low-temperature rabbit luncheon meat in a foam box, place an ice pack in the foam box, and sterilize it with 4kGy irradiation; 8) Quality testing: According to national standards, the product's nutritional content, pollutants, microorganisms and other indicators are tested.

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